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Pumpkin Pie
Pumpkin pie uses sweet sugar pumpkins in this homemade autumn recipe show-stopper!
Ingredients | Tools | Directions | Tips
INGREDIENTS
- 1 pie crust (uncooked)
- 500 g sugar pumpkin, cooked and pureed
- 350 g evaporated milk
- 100 g sugar
- 50 g brown sugar
- 5 g cinnamon
- 2.5 g salt
- 2.5 g ginger
- 1 g nutmeg
- 0.5 g cloves
- 2 slightly beaten eggs
- Water
TOOLS
- Knife, Spoon, and Spatula
- Parchment Paper
- Baking Pan
- Foot Processor or Blender
- Bowl
- 23 cm Pie Plate
- Cooling Rack
- Preheat oven to 160 °C
- Cut pumpkin in half and spoon out the seeds
- Bake halves flat side down on baking pan in 1 cm to 2 cm of water for about 1 hour or until soft
- Allow to cool, then spoon out the meat and puree
- To bake the pie, preheat oven to 220 °C
- Line a 23 cm pie plate with pie crust
- Mix all ingredients until well blended and pour into pie shell
- Bake for 15 minutes, then reduce heat to 180 °C and bake for another 45 minutes
- Pie is done when a knife inserted in the middle comes out clean
- If your oven doesn’t heat evenly, turn the pie about halfway through baking
- Cook on a rack
- Enjoy!
TIPS
- Gather all ingredients, tools and equipment before undertaking any recipe.
- Adults will closely supervise, observe and evaluate skills before permitting independent kitchen work. Prior to undertaking this recipe, collaborate to identify, discuss and avoid kitchen hazards, such as safely applying heat using an oven and adopting food hygiene best practices.
- Results may vary.
METRIC COOKING CONNECTIONS
- Metric Kitchen
- Recipe Gallery
- Culinary Measurement Tips
- Culinary Temperature
- Special Publication (SP) 1290 - NIST Metric Recipes (2023) PDF
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